Corn Pudding

Desserts

Corn Pudding
Nutrition Facts
6 serving per container
Serving size 1 serving
Calories 540
% Daily Value*
Total Fat 29g 37%
Saturated Fat 8g 39%
Trans Fat 0g  
Cholesterol 210mg 70%
Sodium 320mg 14%
Total Carbohydrates 59g 21%
Dietary Fiber 10g 34%
Total Sugars 14g  
  Includes 2g Added Sugars 4%
Protein 19g
Vitamin D 2mg 10%
Calcium 201mg 15%
Iron 4mg 20%
Potassium 1110mg 25%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

If bread pudding has lost its dessert flare, try this tasty, unique corn pudding! Made traditionally with corn, cream, eggs and all the musts for a delicious dessert, this pudding elevates with a salsa to die for! Avocado, tomatoes and queso fresco make a delicious topping for your new dish! Incorporating fresh Hass avocados in your family's everyday recipes helps to increase your fruit and vegetable intake. They're delicious, heart-healthy, and a source of naturally good fats.

Ingredients

  • Casserole:
  • 6 ea. ears of corn
  • 6 ea. eggs
  • 1 c. milk
  • 1 c. breadcrumbs
  • 1/4 c. heavy cream
  • 3 T. olive oil
  • 1 T. sugar
  • Non-stick cooking spray to taste
  • Sauce:
  • 3 ea. Poblano peppers
  • 1 ea. Avocados From Mexico, diced
  • 1 ea. 15 oz. can chopped tomatoes, drained
  • 1 ea. onion, thinly sliced
  • 1/2 c. queso fresco cheese, crumbled
  • 1 T. vegetable oil
  • 1/4 t. cumin
  • 1/4 t. oregano
  • Salt and pepper to taste
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Instructions

  1. Casserole: Preheat the oven to 350°F. / Remove corn kernels from ears and grind in a food processor. / In a medium bowl, mix the ground corn, oil, eggs, milk, cream, sugar and salt. / Grease a 9x5x3 pan, then sprinkle the breadcrumbs coating the the base. Evenly pour the corn mixture on top of breadcrumbs. / Bake for approximately 30-45 minutes.
  2. Sauce: Place the poblano peppers on a foil-lined baking sheet and cook for 15-20 minutes at 400°F, or until the skin starts to bubble (can cook before or after cooking corn casserole; before might be better then lower oven temperature). / Place the peppers in a plastic bag closed for 5-8 minutes to let cool, then remove and peel the remaining skin off. / Cut the peppers in half and remove seeds. Then continue to cut into strips and thinly slice the onion. / In a skillet, heat oil to medium-high heat and sauté the peppers and onion until tender, approximately 2-3 minutes. Then add the tomatoes, salt and pepper to taste and cook for 10 minutes and remove from heat. Drain excess fluid and let cool 2-3 minutes. / Once corn pudding is cooked, top the sauce evenly distributed. Garnish with cheese and avocado and serve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
Nutrition Facts
Corn Pudding
Amount Per Serving 6
Calories 540 Calories from Fat 0
% Daily Value*
Total Fat 29g 37%
Saturated Fat 8g 39%
Trans Fat 0g  
Polyunsaturated Fat 0g  
Monounsaturated Fat 0g  
Cholesterol 210mg 70%
Sodium 320mg 14%
Total Carbohydrates 59g 21%
Dietary Fiber 10g 34%
Total Sugars 14g  
  Includes 2g Added Sugars 4%
Protein 19g
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 2mg 2%
Calcium 201mg 15%
Iron 4mg 20%
Potassium 1110mg 25%
* Percent Daily Values are based on a 2000 calorie diet.
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